One-half cup of finely chopped parsley,
One cup of finely chopped green peppers,
Two cups of finely chopped celery,
Two cups of mayonnaise or cooked dressing,
One-half cup of vinegar,
One tablespoon of salt,
One teaspoon of pepper,
One and one-half teaspoons of mustard.
Toss to mix thoroughly and then prepare individual nests of lettuce and place three-quarters cup of the potato salad in each nest. Mould it into a cone and then lay four sardines, tail end up, against the salad. Garnish with finely chopped parsley and serve.